Blast from the past:
I am so excited about my first piece fo Kitchen Window, NPR.org on my love of chutneys! The article features recipes for - Get recipes for Savory Mini Cheesecakes With Red Pepper And Green Tomatillo Chutney and Green Chutney Chicken.
Istock photo - Green Cardamom
I am so super excited about my first-ever story for Saveur magazine!! It is about my love of cardamom. I have to admit I was super-excited to do this article. Every since I began writing, it was my dream to see my by-line in Saveur.
IStock photo - black cardamom
Not only does this feature have my thoughts on cardamom but features out favorite family recipe of cardamom chicken curry which uses both black and green cardamoms. You will HAVE to try it and let me know what you think!!
My recent shot of my chicken curry
Blast from the past:
Indian-Chinese cuisine is my most favorite of all times - Indian spices, Chinese techniques all come to create a wonderful cuisine that is simply to die for.
Check out my piece on the cuisine featuring wonderful recipes for Rice and Zen, Tomato Egg Drop soup, Sichuan Potatoes and more. READ HERE.
And here is an additional recipe for all Life of Spice readers:
Shrimp and Coriander Soup
Adapted
from Best of Chinese Cooking by Chef Sanjeev Kapoor (Popular Prakashan 2003)
This
soup has a clear broth and a spicy bite. Reduce the amount of pepper for a
gentler taste. (PLEASE NOTE THAT IN INDIA GREEN CILANTRO LEAVES ARE REFERRED TO AS CORIANDER. Hence the name)
Preparation
Time : 10 minutes
Cooking
Time : 15-20 minutes
Servings
:4
8
medium shrimps, peeled and cleaned
1
tablespoon corn starch
1
tablespoon vegetable oil
I
inch piece ginger, peeled and chopped
2-3
garlic cloves, peeled and chopped
½
stalk leek, cleaned and cut into thin strips
1
Serrano green chili or fresh red chili, thinly sliced
6
cups chicken or fish stock
½
teaspoon white pepper powder
Salt
to taste
2
tablespoons chopped cilantro
1
tablespoon lemon juice
Method
1.
Dice the
shrimp into small pieces and set aside.
2.
Blend the corn
starch in half a cup of water.
3.
Heat oil in a
deep pan on medium high heat. Add the chopped ginger and garlic and sauté for a
minute or until they begin to change color.
4.
Add leek and
green chili strips and continue to stir-fry for half a minute.
5.
Add the stock
and bring to a boil.
6.
Reduce the heat,
add white pepper powder and salt to taste.
7.
Add the
shrimp. Reduce heat and simmer for four to five minutes, stirring occasionally.
8.
Stir in
blended corn starch and continue to cook for another minute.
9.
Add the
cilantro.
10. Remove
from heat, stir in lemon juice and serve piping hot.
I grew up on ghee -- basically, clarified butter (butter that has had the milks solids and water removed). Of course, when I was young, there was no concept of low-fat anything and foods were not just cooked in a few tablespoons of ghee; the best dishes, I remember, were deep-fried in ghee. Yes, I know, just reading that now gives me heartburn. But that is not the point here. Ghee, as we used it, was the cooking medium used the most -- we heated it, added spices, onions, and so on, and cooked our meals. But recently, I was reading Marcus Samuelsson’s “The Soul of a New Cuisine” and came across a totally different use of ghee, both the way in which it is prepared and the way in which it is used.
It is called nit’ir qibe that starts with butter and then has spices added to it for taste and aroma. “It forms the basis of Ethiopian food. It adds layers of flavors to Ethiopian meals. Folks don’t like to waste anything there and this butter has a really long shelf life; waste is not an option,” Chef Marcus told me when I spoke with him about this. While his version, which is provided with here, uses onions, he told me that every family has different ways of preparing their butter. In fact, virtually no meal in Ethiopia is made without nit’ir qibe, which gives the cooking its beautifully layered signature flavors. What was really different and interesting about this butter, very different from the way I am used to ghee, is that this is used primarily as a “finishing butter,” according to Chef Marcus.
Chef Marcus suggests preparing it in a large quantity and storing it in the refrigerator in ice-cube trays. This way you have just the right amount to use. The butter does solidify when chilled but melts again at room temperature. Per his suggestion, I drizzled some on top of some plain sautéed chicken breast, and it totally woke up my taste buds! I also drizzled some on plain white rice and it brought the rice to life, so to speak. Chef Marcus also suggests drizzling a little on cooked pasta, cooked meats, and so on. Use as you would a really good quality olive oil.
I looked to my social media network for ways they use this spiced butter and got some informative responses. Shankari Easwaran (http://sacramentospice.com) shared, “I have nit’ir qibe in my refrigerator as we speak. I use it when I want to not use a whole lot of spices, but want a subtle flavor of spices infused in my dishes. I sauté chicken and onions with a little bit of spiced butter. I add it to cooked masoor dal (red lentils) or just a drizzle over steamed rice- it smells and tastes heavenly!” Jennifer Harrington Brizzi (http://www.jenniferbrizzi.com/)told me that she melts it and tosses potato chunks in it before roasting them. Another friend drizzles it on popcorn instead of plain melted butter, for a salt-free -- but not fat-free, alas -- alternative.
Spiced Butter
Makes 1 1/2 cups
This butter will solidify when chilled, but it will become liquid again when left at room temperature. Adapted from “The Soul of a New Cuisine” by Chef Marcus Samuelsson (Wiley & Sons, 2006)
1 pound unsalted butter
1/2 medium red onion, coarsely chopped
1 garlic clove, minced
One 3-inch piece ginger, peeled and finely chopped
1 teaspoon fenugreek seeds
1 teaspoon ground cumin
1 teaspoon cardamom seeds
1 teaspoon dried oregano
1/2 teaspoon ground turmeric
8 basil leaves
1. Melt the butter in a medium saucepan over low heat, stirring frequently. As foam rises to the top, skim and discard it. Continue cooking, without letting the butter brown, until no more foam appears.
2. Add the onion, garlic, ginger, fenugreek, cumin, cardamom, oregano, turmeric, and basil and continue cooking for 15 minutes, stirring occasionally.
3. Remove from the heat and let stand until the spices settle. Strain through a fine-mesh sieve before using.
Store in the refrigerator in a tightly covered container for up to 3 weeks.
I have been so immersed in Spice & Ice (Chronicle Books, 2009) by Kara Newman that I forgot to schedule this post to go up yesterday! It is a fantastic little treasure of a book filled with recipes for those who love a little spice with their libations. Doesn't it sound like it was tailor-made for me! I have read the book cover to cover and tried several recipes all of which are a hit in our house. Specifically what I love about them is that Kara has taken utmost care that the drinks taste like drinks and not science experiments! After all the joy of a cocktail is that it should be fun and satisfying and yet have a bit of a surprise in each sip and her drinks fall under that category.
Spiced Ice Tea (from SPICE & ICE by Kara Newman (Chronicle Books, 2009)
Yield 1 drink
A flash fusion of orange-spiked tea and hot peppers adds heat and a bright flavor in a hurry. (Monica's note - I tried this with an Indian ginger tea and it was really spectacular).
1 tea bag ( Constant Comment or other orange-flavored tea recommended)
4 ounces vodka
1 Thai chile or serrano pepper sliced
2 ounces Triple Sec
1 whole pepper for garnish
Immerse the tea bag in hot water for 10 seconds. Then remove it and immerse it in the vodka. Allow to steep for 5 minutes. During the last minute, add the sliced chile pepper. Remove the tea bag before proceeding.
In a shaker filled with ice, shake the infused vodka and the triple sec. Strain into a cocktail glass and garnish with the whole pepper.
Drink and repeat!! (One apology - I had only one chili at home which I used to season the drink and then had nothing for garnish!. Still tasted great :-))
When I talked with Mark Bitterman about salt, everything I knew flew out the window. CHeck out this very informative interview.
My first piece for Capitol File magazine focuses on luxury spas in India. And luxury falls short in describing the amazing amenities these spas offer. From pomegranate pedicures to water-floating chambers, the treatments are exotic, relaxing and just plain divine. Want to know more? Pick up an issue of Capitol File, now on news stands.
Two of the spas covered are Amattra in Delhi (photo provided by spa)
And Kaya Kalp in Agra (photo provided by spa)
Pomegranate orchards at the Kaya Kalp Spa in Agra
More Kaya Kalp:
If on the sweet side, I am know for my obsession with Nutella, the on the savory side you can add me as a Salvadorian cream addict. I recently discovered it and it is just an amazing condiment - prepared with heavy cream, sour cream, cream cheese and a touch of salt (i know, what is there not to like), this condiment adds such a touch of richness and smooth flavor to the recipe it is added to. It is silken in texture, almost like a super creamy but more runny mayo. Ah and the taste - a gentle touch of salty with undertones of cheese. Like I said, what is there not to love!
Here are some ways I have been using it.. .. None of them traditional, I am sure! But I hope folks out there who do use this will comment here with more ways to incorporate this luscious condiment into recipes.
One note - a little goes a long way both in flavor and calories so use it as a finishing condiment as opposed to a sauce -
1. Stir into black bean stew.
2. Add a dollop into butternut squash stew
3. Drizzle over grilled chicken
4. Add a dollop to any quesadilla
5. Lather it on toasted bread
6. Add some paprika and use as a spread for French bread
7. Use in BLT in place of mayo.
8. Use in cucumber sandwiches.. my fav way.
